IIntroducing Kialla Organic Wholegrain Rye Flour — a powerful ingredient to elevate your baking with a deep, earthy flavour and improved fermentation performance.
Milled from certified organic Australian-grown rye grain, this flour retains the entire grain — bran, germ, and endosperm — delivering a naturally nutrient-rich product that supports both flavour and functionality in your baking.
If you’re baking sourdough, this is one of those ingredients that can truly make a difference.
Why this flour matters
Rye flour is naturally rich in enzymes and nutrients that help activate and strengthen fermentation.
• It can help speed up your sourdough starter activity
• It enhances flavour complexity and mild acidity
• It improves moisture retention, giving you a longer-lasting loaf
• It adds a rustic, hearty texture to your bread
Because rye contains less gluten than wheat, it produces a denser crumb, making it ideal for traditional-style loaves or for blending with bread flour to create a balanced structure.
How to use it
This flour is best used in combination with other flours rather than on its own.
We recommend:
• 5–10% for boosting fermentation
• 10–30% for flavour and texture
• Higher percentages for dense, traditional rye loaves
It’s also an excellent choice for feeding your sourdough starter, especially if you’re looking to increase activity and strength.
Clean, honest ingredients
• 100% Organic Rye Grain
• Unbleached
• No chemicals, additives, or preservatives
• Non-GMO
marilyndoolan (verified owner) –
I have been making sourdough bread for approximately 3 years. Since using your Organic Whole Rye Flour my starter and bread have improved significantly. The flavour is delicious and bread has a beautiful crust. Delicious with your favourite cheese or homemade jam and cream. Thank you Roberto for your excellent service.
Marilyn
gerhard.schaeffer (verified owner) –
As a child i remember the taste of bread in Austria where I grew up, yesterday I baked my first loaf of bread with Organic StonegroundWhole Rye Flour, The starter which I fed with 100% Rye 50-50-50g more then doubled in size within 2.5hours the bread I baked that day reminded me of my childhood memories of what bread used to be like it had earthy flavours used 80% white and 20% Rye (both ordered on here) amazing result not many large bubbles a dense bread with good crust, I recommend you will need a sharp serrated edge knife to get a clean cut, Change your flour and enjoy what bread should taste like
tc.mclachlan (verified owner) –
Organic whole rye flour. The closest bread to the schinkenbrot I used to love. Fantastic dense and with good size bubbles. Fabulous with cheese or vegemite. Very quick to rise/prove as dough and starter.
Shontele Turner (verified owner) –
Love this flour, it makes my sourdough taste so delicious and authentic. I notice a big difference when I dont use it
Robert Steel (verified owner) –
The rye adss so much flavour to my sourdough. Organic is the best.